Raspberry Tart

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Can’t find this in a second-hand store.

Fresh. Homemade. Better than a raspberry beret (no disrespect to the Artist Formerly Known as Prince). So here’s the recipe, decoded:


Pâte Sucrée (pastry dough)



1/8 cup heavy cream

1 large egg yolk

1 3/8 cups flour (extra, for rolling)

1/8 cup granulated sugar

4 ounces unsalted butter (cut into cubes)

pinch of sea salt


Whisk cream and eggs in a small bowl. In a large bowl, combine flour, sugar, butter and just a wee bit of sea salt. Using your fingers, incorporate butter. Gradually add cream and yolks; mix till barely combined. Massage gently (don’t overwork). Roll floured dough into a ¼ inch thick circle (refrigerate first if too soft). Roll and wrap dough around pin to lift. Unroll over 9 inch, round fluted tart pan with removable bottom. Press dough into pan, pinch off excess and chill 30 minutes. Prick liberally with fork; bake at 375 till golden (about 20 minutes); cool on a wire rack.


Pastry Cream



1 cup whole milk

½ vanilla bean, split

5 tablespoons sugar

3 large egg yolks

1 tablespoon cornstarch

1 tablespoon flour

1 tablespoon unsalted butter


Place milk, vanilla bean and 4 tablespoons sugar in a medium saucepan. Cook on high till near boiling. In a medium bowl, whisk egg yolks and 1 tablespoon sugar till thickened. Sprinkle in cornstarch and flour; beat till well combined. Remove vanilla bean from milk. Whisking constantly, slowly pour heated-milk mixture into egg yolk mixture. Run through a fine sieve back into saucepan and cook, whisking constantly, on med-high till mixture thickens (about 2 minutes). Transfer to a large bowl, whisk in butter till melted and cover with plastic wrap, pressing directly on pastry cream’s surface to avoid a skim. Refrigerate till cooled.

Spoon pastry cream into cooled tart shell. Spread evenly, top artfully with raspberries, dust with confectioner’s sugar and serve. Wolf down.

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